Cyprus Chicken Kebabs with Mint


1 tbs extra virgin olive oil
2 tbs apple cider vinegar
1 tsp dijon mustard
1/2 tsp dried oregano
2 cloves garlic, minced
2 tbs fresh parsley, chopped
kosher salt and black pepper to taste
1 lb boneless, skinless, chicken breasts, cut into 12 even pieces
1 zucchini, cut into 8 pieces
8 cherry tomatoes
4 wooden skewers, soaked in water for 30 minutes
12 fresh mint leaves
1 cup frozen peas, cooked
1 tbs extra virgin olive oil
1 clove garlic, minced
1/4 tsp cumin
juice of 1 lemon
  • Whisk together marinade ingredients and set aside 1 tbs for basting later.
  • In a shallow dish, cover chicken with marinade until well coated. Cover and marinate in the refrigerator for several hours, turning occasionally.
  • Using the four kebabs skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, peppers and tomatoes per skewer.
  • To grill, coat a grill lightly with oil, then place skewers on a medium hot grill.
  • Turn frequently and brush with the reserved marinade.
  • Cook for 18-25 minutes or until the juices run clean. Cooking time will depend on the size of chicken pieces.
  • While the kebabs cook, place dressing ingredients in a food processor ¬†or blender, blend until smooth, then set aside.
  • After kebabs are done, let stand for 5 minutes, then serve with dressing on the side.




20 min


25 min


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